SHORTCUT CARROT CAKE (baby cake)
- Lisa Aamot
- Jun 7, 2015
- 2 min read
My nesting phase while pregnant involved an urge to grow a giant garden. It was our first gardening season in our new home, and we didn't really know what we were doing. We planted 40 of just about every plant. It seemed like a good idea at the time.
I firmly believe I owe my breezy delivery to the many hours I spent squatting in our garden during my second and third trimester. At the end of our little harvest we had loads of veggies. Some we gave away and most we ate or prepared for the freezer. Just before having our son I got ambitious and made A LOT of baby food with it. I imagined this chubby little creature that would happily devour all of our garden treasures. He hates them. He projectile vomits them. Everywhere.
So I was left with a deep chest freezer of perfectly good baby foods that would go to waste. Until, someone told me they make the best cakes. I was skeptical about putting baby food into cake, but it turned out to be one of the best, and easiest cakes I have made. I used a shortcut carrot cake recipe and added carrot puree and zucchini. My son devoured it, not knowing it was loaded with the veggies he hated.
What you need:
Follow the instructions on the back of the box, adding about 8oz carrot puree and 2 cups shredded zucchini.
Make sure to strain the zucchini and get out any excess moisture. (Bonus points that I used that word without cringing.)
I Poured the batter into two 8" round pans, but you can use a 9x13 or cupcake pan also. In the future I would use a cupcake pan and freeze some.
Let the cake cool, frost, and enjoy. I used this cream cheese frosting.
It was a hit!
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